Spaghetti Squash and Flavorful Meatballs in a Classic Tomato Sauce

Step 1: Preheat oven and prepare spaghetti squash

Preheat the oven to 400 degrees F. Cut the spaghetti squash in half lengthwise and remove the seeds. Place the squash cut side down on a baking sheet and roast for 30-40 minutes or until the flesh is tender.

• 1 spaghetti squash

Step 2: Make the meatballs

In a mixing bowl, combine ground beef or turkey, egg, breadcrumbs, Parmesan cheese, garlic, parsley, salt and pepper. Mix until well combined. Form the mixture into small meatballs.

• 1 lb ground beef or turkey
• 1 egg
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 3 cloves garlic (minced)
• 2 tbsp chopped parsley
• 1 tsp salt
• 1/2 tsp black pepper

Step 3: Cook the meatballs

Heat olive oil in a pan over medium-high heat. Add the meatballs and cook until browned on all sides and cooked through.

• 2 tbsp olive oil
• Meatballs from step 2

Step 4: Make the tomato sauce

In the same pan, add the crushed tomatoes, basil, oregano, salt and pepper. Bring to a simmer and let it cook for 10 minutes.

• 1 (28 oz) can crushed tomatoes
• 1/4 cup chopped fresh basil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Step 5: Serve the dish

Once the spaghetti squash is done, use a fork to scrape the flesh out of the skin, it will resemble spaghetti noodles. Serve the spaghetti squash with the meatballs and tomato sauce on top, and sprinkle with grated Parmesan cheese.

• Roasted spaghetti squash from step 1
• Meatballs from step 3
• Tomato sauce from step 4
• 1/4 cup grated Parmesan cheese